The season is changing (although with the current weather you'd think we are in the height of summer!), which means a whole bunch of new fruit and veg to cook with at Kin. Seasons end is always an exciting time for any food-focused business, and we’re feeling especially positive about food coming up at Kin! We have enjoyed the bounty that summer has brought about, like ripe, juicy nectarines, gorgeous stone peaches and the most buttery and rich avocados. At Kin, we’re seasonally and locally focused, and try our hardest to use the best and most ecologically friendly produce possible. We’ve put together a list of fruit and vegetables we’re excited about in the upcoming months. We’ll be featuring many of these ingredients in our salads, soups and sandwiches, so make sure you stop by to check them out!
One item that we're looking forward to in October is kohlrabi. Perhaps you’ve seen this odd looking, egg shaped purple/green vegetable with wiry roots sprouting out the top. You might be intimidated at first, but truly there are endless ways to prepare this vegetable. It can be eaten raw in salads, cooked in vegan curries, roasted, steamed, pickled and also used to make spiralized noodles! Today we’re sharing one of our favourite ‘cream of kohlrabi’ soups that is incredibly comforting and easy to whip up! Although these dreary months are quickly approaching, we believe this soup can keep the seasonal depression away! Kohlrabi is part of the cabbage family, and is starchy, mild and sweet. It's best to choose small, firm ones when buying and avoid any that have yellowing on it. The skin of the kohlrabi should be crisp and very green in colour. Kohlrabi is an extremely good source of vitamin C and contains health promoting phytochemicals that have been said to have anti-cancer and anti-inflammatory effects. The vitamin C found in kohlrabi is vital for healthy teeth and gums as well as boosting immunity. We love it because of its versatility, pleasant taste and amazing health benefits. Below is the recipe for a lovely, Autumnal soup we know you'll enjoy.
2 Tbsp olive oil or coconut oil
1 small/medium onion, finely chopped
4-5 cloves of garlic, finely minced
1 pound kohlrabi, cut into ½ inch peices
3 cups vegan vegetable stock
1 cup water
1 cup raw cashews
3 bay leaves
4-6 sprigs of thyme
Salt and pepper to taste
1. Heat oil in a pan over medium heat and sweat the onions for 5-7 minutes until they reach a translucent state.
2. Add garlic and lower heat, continue to cook til fragrant
3. Add chopped kohlrabi and continue to cook for 5 minutes
4. Add stock, water, cashews, bay leaves and thyme.
5. Bring to a boil and simmer until kohlrabi is cooked (around 20-25 minutes)
6. Remove bay leaves
7. Blend using a standing or immersion blender and puree soup until smooth.
8. Add salt and pepper to taste
9. Serve in bowls and finish with a squirt of a good olive oil